Bergische Gnocchi
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s)
- 250 g flour
- 2 egg (s)
- salt
- nutmeg
- 400 g mushrooms, brown
- 80 g bacon, mixed (preferably fresh bacon)
- 250 ml cream
- 1 bunch rocket, alternatively spinach leaves
- some butter
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the potatoes until tender, press them through the potato press while hot. Add the two eggs, mix and knead in enough flour until the dough no longer sticks to your fingers. Season with salt and nutmeg.
- Cut off the nocks with a spoon and simmer in a large saucepan with boiling salted water at the low temperature for about 4 minutes and then drain.
- For the sauce, toss the chopped bacon in a little butter, add the sliced mushrooms and top up with the cream. Reduce the sauce until it is creamy, season with salt and pepper and briefly stir in the rocket.
- Tip: Of course, you can also use ready-made gnocchi.
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